Recipes

2 lb large Louisiana shrimp. Count should be 10/15 per pound
Pan spray or about 2 teaspoons olive oil - used to spray or brush on shrimp to prevent sticking on the grill.2-4 Tablespoons Manzanillo Seasoning - more or less per taste

Directions:

Preheat grill to med/low heat.Rinse, clean and peel shrimp.Thread equal amounts of shrimp on 8 bamboo skewers.Spray or brush oil evenly on both sides of shrimp.Coat shrimp with spices and refrigerate for about 20 minutes.Place shrimp skewers on the grill for 3-4 minutes on each side

In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add your Louisiana shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 1-2 hours, stirring once or twice. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Side Note: Don’t forget to soak your wooden skewers for ten to fifteen minutes in a container of water to prevent them from burning, before you thread your shrimp!Read More...

In a small bowl, mix together the last 6 ingredients. Set aside.Skewer the shrimp; about 4-5 on each skewer. Place skewers in a dish long enough for them to lay flat.Pour the marinade over the shrimp, cover and place in refrigerator for 1-4 hours.Heat grill to a medium-low heat. Place the shrimp skewers on the grill and cook for about 2-3 minutes on each side.Remove and serve.

These go great with your own coleslaw recipe or a nice rice medley, or both!